Carbonara

Carbonara is one of those dishes that people get really intense about, like how can you even call your pasta carbonara if you don’t make it the right way. But really carbonara started out simple – just pasta, guanciale or bacon, cheese eggs, and pepper. The name probably comes from the little black specks of pepper that look like coal dust, carbon in Italian. It became popular in the mid 20th century around Rome and Lazio, but of course now you see on menus all over Italy and the world and people have strong opinions about what makes real but at the end of the day as long as you enjoy the rich eggy taste mixed with crispy pork and salty cheese, you’ve got the spirit of carbonara. The key is really embracing those core ingredients, while being flexible enough to make it your own.

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Carbonara

Luis Kitchens

The traditional ingredients of Carbonara are quite simple, yet they come together to create a delicious and comforting meal. The primary components include pasta (usually spaghetti or rigatoni), eggs, Pecorino Romano cheese, pancetta or guanciale (cured pork jowl), and freshly ground black pepper. Some modern versions may incorporate Parmigiano-Reggiano or a combination of both cheeses, but Pecorino Romano remains the most authentic choice.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 2

Ingredients

  

1x2x3x

• 1/4 kg bacon or guanciale Render fats until crispy
• 2 tbsp Parmesan Cheese Shredded
• 2 tbsp Asiago Shredded
• 1 Large size Egg
• 1 pc Egg yolk
• 400 gm Spaghetti Pasta
• 1 Pinch Freshly Crack Balck Pepper
• 1/2 tsp salt for boiling pasta

Instructions

 

Boil water and cook pasta

• Boil water enough to cover the pasta and add tsp of salt if sea salt is available,

  let the pasta boil until al dente or softer by snapping a piece and checking the inside, A white small dot should be visible in the middle and that's al dente

  The texture is slightly resistant to the bite, offering a pleasing contrast between the tender exterior and the firmer interior of the food. It's a desirable quality in many dishes because it provides a satisfying and enjoyable eating experience.

  Save a cup of pasta water, strain the pasta,

Bacon or Guanciale-

• Cut the Bacon into dice/ can start frying bacon while grating cheese

  Start frying the bacon, and let it render fats until desired crispiness

  If you think that the fats from bacon are too much then you can scoop out some but keep in mind that this fat will boost the taste of the sauce so be sure to use it

  If guanciale is available in your area, then this is the best option

  Guanciale is an Italian cured meat product made from pork jowl or cheek, specifically from the pig's cheeks near the jawline (hence the name, which is derived from the Italian word "guancia," meaning cheek). It's a beloved ingredient in Italian cuisine, particularly in the Lazio region, where it is a key component in the classic Roman pasta dish, spaghetti alla carbonara, and is also used in amatriciana sauce.

Cheese and Egg Mixture

• If Pecorino Romano cheese is available much better as this will be the best cheese option but bit expensive

  Grate parmesan and asiago cheese and mix it together

  In a bowl combine 1 whole egg and 1 egg yolk

  Whisk the egg and add 2 tbsp of mixed grated cheese

Adding Pasta

• Once the desired crispiness of bacon is reached, add the pasta enough for 2 person

  Turn down the heat and continue to sautee /stir

  At this point make sure the temperature is not too hot, as the egg mixture will turn to scramble

  Add half a cup of saved pasta water to the pan mix and wait til evaporates

  Mix the pasta then add the egg mixture

  With low temp continuously mix until egg mixture and pasta liquid form a creamy sauce

  If the sauce is too thick and starts to curdle add a little bit of pasta water to thin the sauce if necessary

  Increase the temp slowly while stirring until hot enough
• Transfer to a plate and pour the sauce finish with the remaining cheese on top and freshly crack black pepper

Keyword Carbonara, Italian, Pasta

Tried this recipe?Let us know how it was!

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